Use an ice cream scoop to measure the dough onto ungreased cookie sheets, 1 dozen to a sheet

Bake one sheet at a time for 10 -12 minutes, just until brown around the edges - don't overbake, or they'll be tough instead of tender

Remove from oven, and transfer to cooling racks using a metal spatula

Recipe Comments:

I just had to let you know that I made your Oatmeal Coconut Chocolate Chip cookies and they are amazing. We have been Vegan for a year now and this is the first time I've tried making cookies and am delighted to have yours be my first attempt and a definite keeper! Yum - thank you!! - Dawn D.

Made these cookies tonight. In order to reduce the fat a little, I substituted 1 cup of silken tofu for the 1 cup of vegan butter. I was a wee bit worried about doing so, but they turned out really delicious. They're more chewy than crunchy - I prefer chewy, so that worked out well. Thanks for putting together such a yummy cookie recipe. I look forward to trying more of your recipes - Rebecca L.

Just made the vegan coconut oatmeal chocolate chip cookies. They are wonderful! I keep eating one off every tray I take out of the oven -- which I'll need to stop doing as they are intended for someone else! Next time I'll try adding almonds in half of them. - Kathleen G.

I substituted some of the flour for buckwheat flour and some of the oats for barley groats & buckwheat groats. I also used canola margarine and cows milk in the recipe. They came out delicious. - Rachel H.

Savvy Veg: Awesome Rachel! One question: Were the barley and buckwheat groats cooked?

No, I just put them in raw. It was an experiment and it seemed to work ok - gave the cookies a nice crunch! - Rachel H.